Try these recipes by Emeril Lagasse and Bobby Flay on chicken smoked in your SmokinTex smoker.
Bobby Flay
Barbecue Sauce: 2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 cup bourbon, plus 2 tablespoons
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Directions Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
Ingredients 2 (14-ounce) bottles tomato ketchup
3/4 cup bourbon 1 tablespoon molasses
1 tablespoon Creole or whole grain mustard
1 tablespoon chopped garlic
1/2 cup chopped onions
1/4 cup firmly packed light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon peeled and grated fresh ginger
Directions Combine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.
This BBQ sauce can also be simmered to serve warm.
BBQ Smoked Shrimp and Creamy Grits
Juice of ½ lemon
1# shrimp, 16-20 sized, peeled and deveined
2 ½ teaspoons SuckleBusters Hoochie Mama BBQ Rub 6 Roma tomatoes, halved
1 teaspoon kosher salt
6 strips bacon, chopped
¼ cup green pepper, diced
3 green onions, chopped, white and green parts separated
For the Grits:
3 cups water or great quality stock
1 cup cream or half and half
1 teaspoon kosher salt
1 cup stone ground (not instant) grits
1 cup grated cheddar cheese
3 Tbsp butter, divided
Prepare the Shrimp and Tomatoes for Smokin:
Squeeze juice of ½ a lemon over shrimp in a colander, then toss with BBQ Rub. You may choose to add more BBQ Rub (up to 4 tsp) for a spicier product. Set the shrimp aside for about 20-30 minutes to marinate. Prepare the tomatoes by halving them, coring them and salting them. Put both the shrimp and the tomato halves on a seafood grate in preparation for loading the smoker. Put a glass dish large enough to hold the shrimp in the refrigerator to chill the shrimp quickly upon removal from the smoker.
Prepare your SmokinTex Smoker:
Prepare your SmokinTex Smoker with about 1 oz of hickory wood, small chunks if possible. Turn the smoker on to 225º F and preheat about 20 minutes, or until you have a good amount of smoke. When you begin to see smoke, you may slide the shrimp and the tomatoes into the smoker and quickly close the door. Begin timing immediately, you do not want to smoke the shrimp more than 20 minutes.
Preparing the Grits and the Gravy: Bring your liquids (4 cups total) to a boil, then add 1 teaspoon salt and slowly whisk in the grits, stirring frequently. Turn the heat to medium and allow the grits to cook 20-30 minutes, until they are tender. Stir frequently. Add more liquid if the grits get too thick - they should have a loose consistency, thicker than soup, no thicker than oatmeal. Keep warm, adding liquid as necessary, and stirring frequently.
Meanwhile, cook the chopped bacon in a small sauce pan, until brown, then remove bacon to a paper towel lined plate and set aside. Reserve 1 Tbsp bacon drippings, but wipe out the rest of the brown bits from the pan. Briefly sauté the white parts of the green onions and the green pepper in the reserved bacon drippings for 3 minutes, or until translucent. Set aside.
Removing the Shrimp and Tomatoes from the Smoker and Finishing the Dish: After 20 minutes, remove the shrimp and tomatoes from the smoker into the chilled dish, which will stop the cooking immediately. Let the tomatoes cool briefly, then slide the loose skins from the tomatoes and roughly chop. Add to sautéed green onions and green peppers. Cook this tomato mixture over medium heat until slightly thickened, about 7 minutes. Remove from heat. Quickly stir in 1 Tbsp butter to enrich the sauce.
When the grits are finished, add shredded cheese, and whisk thoroughly to combine. Add 2 Tbsp of butter and whisk again.
To serve, toss shrimp briefly in gravy to heat it to serving temperature, about 1 min. For each serving, place grits in a wide serving bowl, then top with tomato shrimp mixture and garnish with reserved green onion tops and bacon bits. Enjoy immediately!
Although this is a traditional breakfast dish in the South Carolina Low Country, it can certainly step in for a quick company dinner or a great holiday brunch or dinner dish.
The beauty of this dish is that it really doesn’t take too much time to prepare in total, the colors are gorgeous and the flavors are great. My 6 year old said this was the prettiest food she had ever seen. Not to mention a nice change from the every day.
You can even smoke the shrimp and tomatoes hours ahead of time and keep them in the fridge until you are ready to cook the grits. Have one of your guests do the whisking of the grits while drinking a glass of holiday cheer, to free yourself up from this task. Just heat the tomato sauce and finish the sauce and the grits and prepare to serve. Pour the wine and call the guests to the table. Chef Sandy
Try this Bbq Ribs 1991 World Bbq Contest Winner
“Memphis in May” recipe.
Ingredients
DRY RUB
·2 ts Salt
·2 ts Onion powder
·2 ts Ground black pepper
·1 ts Cayenne
·4 ts Paprika
SAUCE
·6 tb Salt
·6 tb Black pepper
·4 c Ketchup
·4 c White vinegar
·1 lg Yellow onion; diced
·1/2 c Sorghum molasses
·6 ts Chili powder
·4 c Water
Preparation
DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into sterilized jars, seal and let stand for 2 to 6 weeks before using.
